Christina's Mom's Birthday Cake

We make this every year for my mom's birthday.

Cake

1 package Dark Chocolate Cake Mix
1 C. water
1/2 C. sour cream
1/3 C. oil
3 eggs

Whipped Cream Frosting

3 C heavy whipping cream
3 TBSP powdered sugar
1/3 C strawberry (or raspberry) preserves, jam or jelly
1 pint (2 C.) fresh strawberries or raspberries, chopping 1 cup and leaving the rest whole

Preheat oven to 350 degrees.

Grease and flour 2 9-inch round cake pans. In large bowl combine all cake ingredients and mix at low speed until moistened and then beat 2 minutes at highest speed. Pour into cake pans and bake 25-35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes and then remove from pans to cool completely.

Beat whipping cream until soft peaks form. Add sugar and beat until stiff peaks form.

In medium bowl, combine 1 cup of fresh fruit with preserves. Fold in 2 cups of whipped cream.

After cakes have completely cooled, cut them horizontally so that you have 4 equal cake rounds. Place one on serving plate and top with 1/3 of cream/preserves mixture. Repeat with 2 more layers and then place the last layer of cake on top. Frost around the entire cake with the remaining whipped cream. Decorate with remaining fruit and any other desired toppings like chocolate chips, shavings or syrup.

Can be made a day in advance and kept in fridge until serving.